Simply roasted Yukon Gold potatoes and onion is the cast iron skillet recipe I go back to time and time again. Any night of the week, for a party or gathering, it’s an easy side to pair with just about anything.

Why cook with Yukon gold potatoes?

Red, fingerling, russet, Yukon Gold? What to choose? Really, you could go with any. However, for this recipe I opt for Yukon Gold because of their buttery taste and thin skin. They have an indulgent feel that is hard to compete with. They also cook up quicker than many other varieties, making them less likely to dry up. I go with red potatoes for longer roasts, usually along with chicken or other meat cooking.

How to store potatoes.

You don’t have to live on a farm to store food. Stock up on potatoes mid-summer or fall, when they are in season. They are incredibly reasonably priced when bought in season. I bought 25lb directly from a local farm. I store them in our unfinished basement in a cardboard box with ventilation holes drilled in. They are kept in the dark, away from any moisture. They keep for months. Even if they sprout, I use them. Bonus, any that I don’t get to, I can plant.

Oven roasted, crispy, Yukon Gold potatoes.

Ingredients that go with potatoes.

Some stuff just goes together. Salt and potatoes are one example. Along with salt, potatoes love aromatics, herbs and some sort of fat. Check, check and check! Here is the breakdown of what ingredients I chose for this recipe:

Salt. I use Redmond’s Real Salt. The taste and “saltiness” are affected by the type of salt. I recommend fine kosher sea salt.

Olive oil. Olive oil will keep the potatoes moist and help crisp them.

Onion. Small, red or sweet onion sliced thin. Use a mandolin for thin, uniform slices.

Garlic. A light background taste of garlic goes perfectly with potatoes and onion.

Seasoning. Pepper, oregano, thyme, red chili flakes add an herby, spicy warmth.

Parsley. Sprinkle on top for a pop of color and a fresh bite to go with the rich flavor of the potatoes.

How to roast potatoes so they aren’t dry.

Good potatoes aren’t dry. Let’s break down what to do to make sure your potatoes come out crispy and moist every time.

Slice the onion and place in a 12-inch cast iron skillet or baking sheet.

Chop the potatoes in similar sized, bite size pieces to ensure even cooking.

Add oil and all seasonings. It may appear like too much salt and oil, but potatoes can handle it.

Evenly coat the veggies. The onions can overlap the potatoes.

Roast at 425F degrees to start. Around 30 minutes, toss and higher the heat to 450F degrees. This will ensure the crispy texture. Roast until charred and crispy, around 20 minutes longer.

Sprinkle with chopped parsley.

Simple, roasted potatoes that go with everything

Serving.

Roasted potatoes can go with just about anything. Steak is a no-brainer. Great for breakfast or alongside grains and legumes. Leftovers are best heated in the oven to regain their crisp texture, but if you are short on time, they still taste great in the microwave.